Ingredients:

  • 1 cup (240ml) heavy cream, cold
  • 4 ounces (115g) cream cheese, softened
  • ½ cup (120g) creamy peanut butter, preferably natural
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 ounces (115g) bittersweet chocolate, finely chopped
  • ½ cup (120ml) heavy cream
  • 1 tablespoon (15g) unsalted butter
  • 1 cup (85g) mini pretzels, coarsely crushed
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (25g) packed light brown sugar
  • ¼ teaspoon ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Combine crushed pretzels, melted butter, brown sugar, and cinnamon. Spread on a baking sheet and bake until golden brown, stirring occasionally. Let cool completely.
  2. Heat heavy cream in a small saucepan until simmering. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth and glossy. Stir in butter. Set aside to cool slightly.
  3. Beat heavy cream until stiff peaks form. In a separate bowl, beat cream cheese, peanut butter, sugar, vanilla, and salt until smooth and creamy. Gently fold whipped cream into the peanut butter mixture until combined.
  4. Layer the parfait glasses with peanut butter mousse, chocolate ganache, and pretzel crumble. Repeat layers.
  5. Chill parfaits for at least 1 hour before serving to allow the mousse to set. Garnish with extra pretzel crumble, if desired.